Friday, May 6, 2011

bangude ghassi -mackerel fish curry

I am almost sure that 50% of the mackerel fish caught in the sea comes to our house, as long as I remember there has to be bangude ghassi at home every week.My mom just loves mackerel,she had made it so many times that I think she makes the best bangude ghassi(this my opinion only).


I remember my brother once asked me to send him Mackerel fish curry recipe, I was like "he must be joking", Iam sure he thought that there is some kind of magic masala powder he can just sprinkle over the fish and bangude ghassi will be ready.I sent him the recipe anyways. He never spoke about it again.

The ingredients

  • 10 long red chillies (roasted)
  • 5 small red chillies (roasted)
  • 2 tsp corainder seeds(roasted)
  • 1/4 tsp cumin seeds (roasted)
  • 1 tsp black pepper (roasted)
  • 1/4 tsp fenugreek seeds (roasted)
  • 5 green chillies
  • 1/4 cup chopped onion
  • 1/2 cup fresh coconut
  • 1/4 tsp ajwain (optional)
  • 6 to 7 cloves garlic (with skin)
  • 1 1/2 inch ginger
  • 1 tsp turmeric powder
  • 15 curry leaves
  • 1 big lemon size tamarind
  • salt to taste
  • 1 1/2 kg mackerel fish
Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.

 2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.
 3.Add curry leaves and salt on the fish.
 4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)
5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.

for seasoning
  • 7 to 8 cloves of garlic with skin
  • 2 tbsp oil
method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.

47 comments:

  1. akka aunty makes that prawn curry no .. make that also some time ... not the usual ghassi thing ...this one doesn have coconut in it...

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  2. Nice presentation and narration. Will try it out. Mackerels are my favorite too.

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  3. peera aajadina, Bangude gasi and ooruda ari-Oh My God. I feel like having it now......Am coming soon for it.Will you make it for me

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  4. ANONYMOUS,WILL MAKE IT FOR YOU,WHY DO I HAVE A FEELING I KNOW YOU, 'OORUDA ARI' HMMMMM

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  5. This is great.Finally we have recipe from the best source.
    Shakila mami also made fabulous fried rice. I want that recipe...Ajay Shetty

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  6. Hi Cherry, Nice to see the Mangalorean recipes here, as i was looking for mangalore style fish curry... i want to try this out..Specially Kori Ghassi & Bangude Ghassi.... Thank YOU...

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  7. Cherry, Please post Traditional Kori Sukka recipe too Please......

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  8. Hi Cherry, Yesterday I tried your Tomato Rasam I liked it very much...........

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  9. hey anonymous,will be puttin up kori sukka recipe pretty soon.you can also follow me on facebook

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  10. hey anonymous glad you liked the tomato rasam recipe,would be more glad if i could stop calling you 'anonymous' and know your real name

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  11. Ok..... My name is Vani & i have already added you in facebook....

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  12. hey vani,i messaged you few days back :) i have opened a facebook page exclusively for cherie's stolen recipes the link is https://www.facebook.com/home.php#!/pages/Cheries-stolen-recipes/201809789853854?sk=wall
    please join if you are interested :)

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  13. is it ? but i have not received any msg from you Cherry...Very soon you have to post your mom's chicken biryani recipe tooo .... as i saw one very good comment on FB....

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  14. hi vani,yes pretty soon,moms recipe,on popular demand list.i have already typed the recipe but i just want the perfect pic to put up,once i get that ,i shall post the recipe.

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  15. What a lovely mackerel ghassi! I love mackerels too, but never tried making ghassi at home, thanks for the recipe Charishma!

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  16. I tried this recipe and the result was awesome..thank you Charishma
    Kavitha

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  17. hi kavitha,iam glad you liked it,i will put up the recipe of pundi pretty soon,thank you for visiting my blog
    charishma

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  18. nice receipe,,ther is magic in ur receipes,jus wen i think of making it one by one,,it smells so good,aftr trying i wil msg u soon,,,thnku so much

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  19. THANK YOU...TRIED FEW RECIPI CAME OUT GOOD KEEP UP THE GOOD WORK

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  20. hi cherri
    r u sure so much of chillies for a 1/2 cup of coconut.

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  21. hi cherri,
    r u sure 10-15 recd chillies, and 5 green chillies for 1/2 cup of coconut. pls asap reply

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  22. hi anonymous
    sorry for the late reply...yes iam sure about the chillies...10 red chillies are the long ones..they are for the color..the other 5 red chillies are the small ones...they are for spice and you can adjust green chillies to ur taste(we like our food spicy)....basically yes coconut quantity is less....this is almost like puli munchi(gravy without coconut)...its very tangy because of the tamarind...follow the recipe as it is (coz my mom is very famous for the bangude ghassi-u cannot go wrong) u can reduce green chillies if u want.
    Charishma
    sorry again for the late reply

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  23. awesome recipe, my mouth is watering just looking at the pictures. hehhe thanks

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  24. Very good recipe, my mouth is watering just looking at the pics.

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  25. wow. lovely blog with great pics. checked all the mlore recipes. now i want to try each and every one of them. thanks to u n ur mom. keep posting. tk

    anitha

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  26. Hi vani, pls can u tell me 1/2cup of fresh coconut is how many tablespoons? B'coz i want to try this fish receipe.

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  27. hi.....1/2 cup = 6 tbsp of coconut....you need to know that all my recipes are based on american standard measuring cups where 1 cup = 250 ml and 1 tbsp=15ml...
    thank you
    cherie

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  28. Hi vani, pls can u tell me whether american standard measuring cups are available in kuwait? B'coz i'ld like to buy them.

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  29. Hi
    you will get measuring cups in any supermarket...iam sure you have Lulu supermarket in Kuwait..will get there for sure,if you don't then try out Homecenter and homestore, iam pretty positive that you will find the cups in Lulu supermarket
    charishma

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  30. good tasty I enjoyed.

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  31. kaayi munchi kadenaga padere balli.

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  32. kadenaga att kayi munchi.. meen thinnaga sideg tinyere ippune

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  33. Hi Anonymous...this is how we have been making bangude ghassi in our house.....iam not claiming its authentic,,,,i do not think there are any strict rules in cooking...whatever suits your taste buds is the right way to go....we like green chillies in our bangude ghassi...and this the way we are going to continue....people can exclude green chillies by all means... :) have a nice day..

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  34. I want to know during grinding the masala garlic cloves must be added or not? please reply... because you mentioned garlics are added atlast for garnishing.

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    Replies
    1. Hi....yes garlic has to be added while grinding.....and for seasoning too you have to add crushed garlic with oil seperately ...i have mentioned it separately in the end of the post ....sorry if you got little confused...hope it turns out well for you...just let me know...
      cherie

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    2. Thank u...tried, came out good!










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    3. Thank you... tried, came out good!








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  35. Can I use seer fish for this curry?

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  36. Can I use the same curry base for seer fish?

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    Replies
    1. Hi Sam
      yes you can use seer fish :) let me know if you liked it
      cherie

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  37. Thank you... tried, came out good !

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  38. i tried it,,my style was a bit diffrent,,but yours is delicious thn mine,thnk u,,
    i used to add onlins,ginger n chillies later while making curry,was nt grinding b4

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  39. it was good,i tried it today in ur style,,thnk u

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  40. Can I make the curry without ajwain seeds and methi seeds.
    Will it give nearly the same taste?

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  41. Tried this one today.. with 2 bangudes; so reduced the quantity of spices.. came out very good and it is same my usual recipe only the spices are roasted before grinding. Thanks once again from Doha

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